Instant Pot Turkey and Cranberry Meatballs
Instant Pot Turkey and Cranberry Meatballs are a heartwarming blend of savory turkey and tart cranberries, delivering comfort in every bite. This easy recipe allows you to whip up tender meatballs in no time, making it perfect for busy weeknights or festive gatherings. Enjoy the delightful contrast of flavors as these meatballs simmer in a rich cranberry sauce, creating a dish that will warm your heart and satisfy your cravings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb lean ground turkey
- 1 cup fresh cranberries
- 1/2 cup breadcrumbs
- 1 large egg
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cranberry sauce (homemade or canned)
- 2 tbsp low-sodium soy sauce
- 1 tbsp olive oil
Instructions
- In a large bowl, combine ground turkey, cranberries, breadcrumbs, egg, onion, and garlic. Mix gently until just combined.
- Shape the mixture into meatballs approximately 1 inch in diameter.
- Set the Instant Pot to sauté mode and heat olive oil. Brown meatballs in batches for about 5 minutes until golden.
- Add cranberry sauce and soy sauce to coat the meatballs evenly.
- Seal the lid and cook on manual high pressure for 10 minutes; allow for a natural release for 5 minutes before quick-releasing remaining steam.
- Serve over rice or pasta with additional cranberry sauce if desired.
Nutrition
- Serving Size: 4 meatballs (120g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: - For added flavor, incorporate fresh herbs like parsley or thyme. - Substitute ground turkey with chicken or beef for different flavor profiles. - Store leftovers in an airtight container in the fridge for up to four days.